CORN AND TOMATO SOUP
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a 3-quart saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth.
- Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the tomatoes and basil.
- Ladle the soup into bowls and serve.
ROASTED TOMATO BASIL SOUP
Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
CORN, TOMATO AND BASIL CHOWDER
This summer corn chowder is flavored with lime juice and basil and is nearly as light and fresh as a salad - until you add the optional dollop of crème fraîche.
Provided by Melissa Clark
Categories soups and stews, main course, side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Slice corn kernels off cob and place in a bowl. Run back of a knife along each cob to remove additional corn pulp. Add pulp to bowl; reserve cobs.
- In a medium soup pot or Dutch oven, melt butter over medium heat. Stir in onion, shallot and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
- Add broth, reserved cobs, 1 cup water and 1 teaspoon salt to pot. Bring to a boil over high heat. Immediately reduce heat to medium and simmer for 10 minutes. Add potatoes and simmer until potatoes are tender, about 15 minutes longer. Remove cobs and discard.
- Stir in corn kernels and pulp, tomatoes, remaining 1/2 teaspoon salt, and pepper. Simmer for 20 minutes more. Stir in the basil and lime juice. Turn off heat and let soup cool for at least 15 minutes before serving. Serve warm with a dollop of crème fraîche or sour cream, if using.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 725 milligrams, Sugar 13 grams, TransFat 0 grams
CREAMY TOMATO BASIL SOUP
Puree tomato, shallot and basil for a creamy soup that's pure comfort.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the tomatoes and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir in the basil and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with croutons and basil.
TOMATO BASIL SOUP
A creamy rendition of a traditional favorite. This has made me a SouperHero in my house. This meal is full-bodied enough to not need the addition of a sandwich; however, garlic bread is nice for dipping.
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
- Heat soup over medium-high heat until hot, about 5 minutes more.
Nutrition Facts : Calories 270 calories, Carbohydrate 10.1 g, Cholesterol 84 mg, Fat 25.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 15.8 g, Sodium 747.3 mg, Sugar 5.8 g
BASIL CORN & TOMATO BAKE
I think this is the ultimate dish to make when sweet Jersey corn is in season. Combined with tomatoes, zucchini and basil, it makes for a spectacular side for brunch, lunch or dinner. -Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil.
Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 299mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
TOMATO, CORN, AND BASIL SOUP
With frozen supersweet corn and good canned tomatoes, (like Muir Glen) you can make this soup all year round. It would be great with some cooked lobster in it, as lobster has a great flavor affinity for corn and tomatoes. Make sure you use fresh basil, not dried. A recipe from Dr. Andrew Weil and Rosie Daley's "The Healthy Kitchen". If you've never heard of ground tomatoes, they are sometimes referred to as "kitchen-ready." Ground tomatoes are not to be confused with purée, which is similar but more cooked. Crushed tomatoes, commonly used for pasta sauces, are made by adding ground tomatoes to a heavy medium made from tomato paste. Can't find ground tomatoes? Run a can of whole tomatoes through your food processor, or grind up an equivalent weight of ripe raw tomatoes.
Provided by zeldaz51
Categories Corn
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion in the olive oil in a saucepan over medium-high heat until they just begin to brown.Add the garlic and saute for a minute, stirring constantly. Pour in the tomatoes and cook, stirring occasionally, until they give up their juice. Cover and continue cooking about 5 minutes more.
- Add the water and corn to the soup and cook until the corn is soft and the kernels lose their raw taste, about 5 minutes, . Season to taste, remove from heat, and stir in the basil. Serve immediately.
Nutrition Facts : Calories 208.8, Fat 8.6, SaturatedFat 1.3, Sodium 304.4, Carbohydrate 33, Fiber 5.1, Sugar 13.3, Protein 6
CORN SOUP WITH FRESH TOMATOES
John Derian's dining table can always handle one more guest. So can his menu: He sticks to easy recipes, such as corn-and-tomato soup, which can feed a big group.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 cups
Number Of Ingredients 9
Steps:
- Melt butter in a stockpot over medium-high heat. Add onions, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper, and cook until onions are translucent, about 5 minutes. Stir in corn and 4 cups water. Bring to a boil. Reduce heat, and simmer, covered, for 5 minutes.
- Working in batches, pulse mixture in a food processor or blender until chunky (for a finer consistency, strain half of the mixture through a coarse sieve after pulsing). Thin with up to 1 cup water if desired. Reheat soup before serving. Toss together tomatoes, basil, and oil. Season with salt and pepper. Garnish soup with tomato mixture, and drizzle with oil.
PROVENçAL TOMATO AND BASIL SOUP
I learned to make this soup years ago when I lived in France. If there are no fresh tomatoes at hand, use canned. The soup is delicious and silky if you thicken it with tapioca.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 1h
Yield Serves four
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in half the garlic and a generous pinch of salt. Cook, stirring, until fragrant, about 30 seconds to a minute. Add the tomatoes, sugar, basil sprigs or leaves and remaining garlic. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes.
- Add the water, Parmesan rind and salt to taste. Bring to a simmer, cover and reduce the heat to low. Simmer 15 minutes. Add the tapioca or rice, and simmer for another 15 minutes until the tapioca is tender and the soup fragrant. Remove the basil sprigs and Parmesan rind. Puree in a blender in small batches, taking care to place a towel over the top of the blender and hold it down tightly. If you used fresh unpeeled tomatoes and want a silkier soup, put through a strainer, using a spatula or the back of a ladle to push the soup through. Return to the pot, add pepper to taste and adjust salt. Serve garnished with garlic croutons and/or Parmesan, if desired, and slivered basil leaves. If serving cold, refrigerate until chilled.
CREAMY CORN SOUP WITH BASIL
This soup is divine when made with freshly picked sweet summer corn. There is no cream or dairy: The creaminess comes from thoroughly whizzing the corn. For the creamiest texture, pass the puréed soup through a fine-mesh sieve.
Provided by David Tanis
Categories soups and stews, appetizer, main course
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Put 3 tablespoons olive oil in a heavy-bottomed pot or Dutch oven set over medium-high heat. When the oil starts to look wavy, add the onions and season well with salt and pepper.
- Let onions cook, stirring, until they begin to soften, about 4 to 5 minutes, then turn heat to medium and continue cooking until onions are quite soft, about 15 minutes more.
- Add the garlic and corn kernels, and stir to combine. Add 6 cups water and bring the mixture to a boil. Reduce heat to a gentle simmer. Taste the resulting broth and adjust salt to taste. (It should be well seasoned.) Cook for about another 10 to 15 minutes, until the kernels are tender. Stir in squash blossoms, if using, and turn off heat.
- Working in batches, purée the soup in a blender. Pass the puréed soup through a fine-mesh strainer and into a large bowl, pushing down to press all the liquid out. Discard the fibrous debris left behind.
- Check consistency and seasoning, and adjust as needed. (Add a bit more water if the soup seems too thick.) The soup can be made up to a few hours ahead up to this point, and tastes best the day it's made. Reheat, if needed, before serving.
- To serve, ladle into individual bowls. Drizzle about a teaspoon of olive oil over each serving. Quickly chop the basil, and sprinkle over to finish.
FRESH CORN AND TOMATO SOUP
Clyda Conrad YUMA, ARIZONA This light and fresh soup is an excellent choice. Sieving the tomatoes, celery, onion and green pepper offers silky smoothness, and it lets the corn stands out nicely.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the celery, onion and green pepper in butter until tender. Stir in tomatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Press through a sieve or food mill; return to the pan. Add the sugar, salt and white pepper. Bring to a boil. Stir in corn and basil. Reduce heat; simmer, uncovered, for 3-5 minutes or until corn is tender. Garnish with parsley and green onion.
Nutrition Facts : Calories 115 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 571mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
FRESH CORN AND TOMATO SOUP
Provided by Mark Bittman
Categories soups and stews, appetizer, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the kernels from the ears of corn and set aside.
- Place the 4 stripped corn cobs in 5 cups water in a large pot (you can add a whole onion here - don't bother to peel it - or a sprig of rosemary, tarragon or oregano, if you'd like). Bring to a simmer and cook for 15 minutes, then remove cobs and any onion or herbs.
- In a skillet, heat olive oil. Sauté sweet onion and garlic in olive oil until soft. Add 1/4 cup cornmeal and cook, stirring, about 5 minutes.
- Add onion, garlic and cornmeal mixture to broth. Add tomatoes, potatoes and reserved corn. Cook until potatoes are fork tender. Season to taste with salt and pepper.
- Garnish with chopped parsley and serve.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 10 grams, Carbohydrate 55 grams, Fat 12 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 48 milligrams, Sugar 13 grams, TransFat 0 grams
RICH AND CREAMY TOMATO BASIL SOUP
The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
- Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
Nutrition Facts : Calories 472.6 calories, Carbohydrate 16.8 g, Cholesterol 142.5 mg, Fat 45.4 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 28.3 g, Sodium 216.6 mg, Sugar 12 g
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